Sicilian Split Pea Soup Recipe
This traditional Sicilian Split Pea Soup Recipe combines the earthy goodness of split peas with a medley of aromatic vegetables, fragrant herbs, and savory chicken stock.
Ingredients
- 4-6 cups Chicken stock of your choice
- 1 finely chopped shallot
- 4 carrots (sliced into rounds)
- 12 ounce peas/ 3/4 cup dehydrated split peas soaked overnight
- 2 tablespoon Olive oil
- 1 teaspoon Dried basil
- Salt and pepper to taste
- 1 teaspoon Rosemary
- 1 teaspoon Thyme
- 3 celery stalks (diced)
- 1 medium onion (finely chopped)
- 1/2 pound Ditalini/tubetti pasta
Instructions
- Cook the shallots, carrots, celery, and onion in the olive oil over medium-high heat. You should sauté the vegetables for 5 minutes or until they are soft.
- To the pot, add the chicken stock, split peas, basil, rosemary, thyme, salt, and pepper. Simmer for 1 hour or until the split peas are tender, then bring to a boil and lower the heat.
- After 10 minutes, add your choice of pasta and cook for a further 10 minutes.
- Add fresh herbs to this Sicilian split pea soup if you like.